Clean the whole head of cauliflower by removing all the green leaves and the core,

Chop the cauliflower florets and place in a colander and rinse well under running water.

Bring a large pot of salted water to a boil, adding a few drops of lemon juice (this will help reduce the cooking odor of the cauliflower).

Add the cauliflower and cook for 10 to 15 minutes (depending on the size of the florets) or until tender if pierced with a fork. It is important not to overcook the cauliflower or it will lose its nutritional value.

Prepare the dressing with olive oil, minced garlic, chopped parsley and balsamic vinegar.

Drain and nd give it a quick rinse under cool water to stop the cooking process, leave to cool.

The cooked cauliflower is ready to be seasoned and eaten.